Swedish Pancake Recipe of of 17-02-2018 [Updated on 27-08-2018]
Swedish pancakes, aka pannkakor, are more or less the equivalent of American pancakes or French crêpes. What makes them different, however, is the absence of yeast in the dough and then the filling, to be accompanied strictly with a berry sauce. During my trip to Stockholm I fell completely in love with it and then, once back home, I looked for the recipe and immediately got to work. Tell the truth, don't you immediately want to sink your fork into these pancakes? Well, if I convinced you, you can use the recipe to prepare breakfast for the whole family, maybe just tomorrow, which is Sunday;)
How to make Swedish pancakes
Start preparing the sauce.
Clean the currants and melt the sugar in the water in a saucepan over the heat.
Add the currants.
Once it has boiled, cook for another 15 minutes.
In a bowl with the flour add the milk and work until you get a smooth and homogeneous consistency.
Then add the eggs and a little salt.
Let the mixture rest for 30 minutes.
Melt the butter in a pan for crepes.
When the pan is hot, pour the mixture into it until it covers the surface.
Bake one crêpes at a time, browning it on both sides.
Then move the first one to a plate.
Fill with the currant sauce and roll up.
Do the same with the other crêpes and finally divide them in half.
Add some powdered sugar and bring your Swedish pancakes to the table.